this came out GREAT. nottingham yeast, regular apple juice from my local supermarket with no additives; fermented at 64º for ~8 days. the lower temp and longer primary really kept it from getting too dry. crashed in kegerator for 2 more days and it REALLY cleared up.
SG 1.080
FG 1.015
racked...
hey dudes - If I whip this up and let it ferment for 5-7 days, rack it off into my corny keg and carb it at serving pressure while it's crashing, it should be gravy, right?
Was always a brewing assistant for my all-grain neighbor who made great stuff. Finally pulled the trigger on some gear - extracts first few then work my way into BIABs. Really inspiring stuff in these forums, and talking to many local brewers!